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BBQ Beef Avocado Sweet Pepper Salad with Cilantro Marmalade Vinaigrette ~ Sumptuous Spoonfuls #beef #salad #recipe

BBQ Beef, Avocado & Sweet Pepper Salad

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes

Ingredients

Scale

For each salad:

  • Mixed greens
  • About 1/2 cup Outta the Park Crockpot Shredded BBQ Beef (recipe here)
  • About 1/4 cup sweet corn
  • 1 small sweet pepper, seeded and sliced
  • 1/4 of an avocado, sliced
  • A bit of shredded cheese (I used a Mexican blend, but you can use cheddar or other cheese of your choice)
  • Fresh cilantro leaves

For the Cilantro Marmalade Vinaigrette:

  • 1/2 cup Ginger Kumquat marmalade (recipe here or use orange marmalade + 1/2 teaspoon fresh grated ginger)
  • 1/2 cup vinegar
  • 1/2 cup cilantro
  • 2 cloves garlic
  • 2 Tablespoons olive oil

Instructions

  1. Mix up the dressing by blending together all of the vinaigrette ingredients except the olive oil in a handi chopper or food processor. If your food processor allows, add the olive oil in a thin stream while blending. (If not, just add it and whir until well blended.)
  2. Now, set the dressing aside to let the flavors meld as you prep your salads. Fill your plate(s) or bowl(s) most of the way with greens.
  3. If the meat and corn are cold, put them in a bowl and warm them in the microwave, stirring halfway through to make sure all the meat and corn are heated. For one serving I microwaved it for 30 seconds on high, stirred, then did another 30 seconds, but you’ll need to adjust the times if you’re making several servings.
  4. Arrange the meat and corn on the plate or bowl as you please. I made sort of a “stripe” down the middle of my rectangle plate. Add the avocado and tuck in the pepper slices. Sprinkle on just a bit (not too much) of shredded cheese and drizzle with the dressing. Top with fresh cilantro leaves to your liking.